[Raw rice bread] You can make the best bread at home! Revealing the secret of gluten-free bread
Тәжірибелік нұсқаулар және стиль
#Rice flour bread #Raw rice bread #Rice
🥐Table of contents
1:24 What you can learn from the video
1:52 Material introduction
2:41 Flooding the previous day
3:01 How to make raw rice bread
7:25 cut
7:56 Tasting
10:18 The secret story of the birth of raw rice bread
12:04 Review
⬇️You can also see the recipe in this article!
vicky333.com/raw-rice-bread/
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Hello, I'm Vicky, a gluten-free specialist!
This time, we will introduce the best raw rice bread recipe using naturally grown rice at a super high price! It doesn't use eggs or dairy products, so even people with allergies and vegans can enjoy it with confidence.
You can make it with rice at home, but I think many people don't know the moisture content.
Raw rice bread is gaining attention, but when it comes to baking it yourself, you don't know what type of rice to use or how to choose it, and even if you follow the recipe, it won't bake properly. I tried making it using rice I had at home, but it didn't cook well. Isn't there a lot of people who have this problem? Even if you have never made rice flour bread from raw rice, by watching this video you will be able to make raw rice bread from today!
Hello, I'm Vicky, a gluten-free specialist!
This time, we will introduce the best raw rice bread recipe using naturally grown rice at a super high price! It doesn't use eggs or dairy products, so even people with allergies and vegans can enjoy it with confidence.
You can make it with rice at home, but I think many people don't know the moisture content.
Raw rice bread is gaining attention, but when it comes to baking it yourself, you don't know what type of rice to use or how to choose it, and even if you follow the recipe, it won't bake properly. I tried making it using rice I had at home, but it didn't cook well. Isn't there a lot of people who have this problem? Even if you have never made rice flour bread from raw rice, by watching this video you will be able to make raw rice bread from today!
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We will give you a free “moisture content comparison sheet” for 9 types of rice flour 🎁✨
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Пікірлер: 20
私は米粉パンの食感が好きで、、 作ってみたいと思いました。
@vicky-glutenfree
Ай бұрын
ありがとうございます😊 米粉パン美味しいですよね〜！！はい！！ぜひ作ってみてくださいね✨
コメ粉パン専門店を作って欲しいです。私、必ず週3回購入します。
@vicky-glutenfree
22 күн бұрын
コメント嬉しいです✨ありがとうございます😊 米粉パンが大好きなのですね‼️まだまだ米粉パン屋さんが少ないので私もタイミングをみてお店作りますね🍞
Esse pão parece muito gostoso e fofinho!! Que tipo de arroz voce usou??
@vicky-glutenfree
2 ай бұрын
Obrigado por seu comentário. Esse arroz é feito com arroz japonês. Usamos uma variedade muito preciosa de arroz chamada "Kame-no-o", que é considerada uma variedade fantástica de arroz no Japão. Você também pode fazer pães deliciosos com arroz de seu país! Por favor, tente prepará-lo novamente!
@monicamaria2663
2 ай бұрын
O arroz do Brazil é diferente do arroz japonês, o pão fica esfarelando , com o arroz japonês o pão fica bem parecido com o pão feito de trigo.
@vicky-glutenfree
2 ай бұрын
Parece que no Brasil existem variedades de arroz japonica e indica! Você pode escolher o arroz Japonica e misturá-lo com outros amidos para fazer um pão de arroz úmido. Usei o arroz californiano quando fiz um workshop nos EUA e ele assou bem! O arroz jasmim assa igualmente bem.
@monicamaria2663
2 ай бұрын
Muito obrigada!!
Thanks for sharing. But I was wondering how did you calculate 527*43%=178g water?
@vicky-glutenfree
4 ай бұрын
This formula was calculated by measuring the amount of water and making many times which amount is the best, and then I came up with the percentages. But depending on the rice, the percentages will vary. When I gave lessons in the past in New York, some people fell asleep during the lesson because it was like studying math when I told them the formula. LOL. You will get the general idea by making it over and over again and getting used to it.
@jeanlee324
4 ай бұрын
I mean 527*0.43 should be 226.61😂
@vicky-glutenfree
3 ай бұрын
Sorry for the confusing video! Thanks for making me aware of all the problems with the editing！ The correct recipe is 460g after 350g soaking 527g after soaking 400g (Absorption rate varies depending on the rice, so this is for reference only) My recipe has 43% and oil for the soaked rice, so for 350g rice, 460g after soaking, 43% to that, and subtracting oil (20g), the water will be about 178g. Also, if you multiply 527g by 43% and subtract 22g of oil from that, the calculation is 204g. This also varies depending on the rice, so please refer to the following table!
@jeanlee324
3 ай бұрын
Oh I see, thank you😂
すみません。 水分量ですが、527gに43%をかけても178gにならないのですが💦
@vicky-glutenfree
4 ай бұрын
そうですね！@jeanlee324 こちらの方の計算の答えについて返答したのではなくて、なぜ４３％という計算を出したのか？！という質問にお答えしただけです。私のレシピの浸水したお米に対して４３％と油を入れているのでそれを引くと水は１７８gくらいになります。
@chibibiiiiiii
4 ай бұрын
@@vicky-glutenfree さん お返事ありがとうございます。 他の方のコメントは見ていないのですが、浸水後のお米の重さ×43%との記載でしたので、どうしても計算が合わなかったのでコメントしました。 この動画の浸水後の重さは527gではないということですか？😳
@vicky-glutenfree
4 ай бұрын
@@chibibiiiiiii さん 一体何が起こっているのか動画をじっくりと確認しました！おっしゃる通り５２７gで４３％の計算はどう考えても出ませんね！この動画は３５０gと４００gの焼き比べをしている動画でしたが、当時の編集者の方で２種類の比較動画がうまく反映してくれていませんでしたので、このような分かりづらい動画になってしまっていてすいませんでした！（この当時の編集を任せていた方はもういないので今の編集者の方に再編集してもらうのもありかなと思っています💡） ですが疑問に思ったことを書いてくださったおかげで正しく反映されていないところを教えて頂けたこと感謝しています！ありがとうございました😊 ブログも修正をしました。 正しいレシピは ３５０gの浸水後は４６０g ４００gの浸水後は５２７g （お米によって吸収率が変わるのでこちらは参考まで）
@chibibiiiiiii
4 ай бұрын
@@vicky-glutenfreeさん 丁寧にお返事ありがとうございます！ばっちり理解できました👌 確認してくださりありがとうございました。とても助かりました。 ブログも拝見させて頂きます。 お手数をおかけし、申し訳ございませんでした🙇♀️
@vicky-glutenfree
4 ай бұрын
私こそありがとうございました😊✨